BACON, BEAN, EGGS, TACO TOTS BURRITOS
The breakfast burrito is basically the best breakfast foods all wrapped in one tortilla. Eggs are layered with refried beans, pico and cheese. Then, instead of hashbrowns, tots with taco spice. Why should breakfast be limited to one meal a day when it's this good?
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Line a sheet pan with parchment and arrange the tots in a single layer. Place tray in oven and bake 20 to 25 minutes; give the pan a shake once.
- Combine about 1 teaspoon cumin, chili powder, granulated garlic and onion, about 1 teaspoon salt and 1/2 teaspoon black pepper in small dish. When tots come out of oven toss with spices.
- Arrange bacon on slotted pan or rack lined baking sheet lined with foil. Bake bacon 15 to 18 minutes on rack below tots until brown and crispy.
- Peel and finely chop the onion. Seed and finely chop the jalapeno peppers. Peel garlic. Set a third of the onion, the pepper and garlic aside for the beans.
- Seed and small dice the tomatoes. Finely chop the scallions, whites and greens.
- Place onions and peppers in a bowl; add salt and juice of 1 lime. Grate in garlic, then add tomatoes, scallions and cilantro; toss to combine.
- Heat a small skillet over medium heat. Add oil, 2 turns of the pan, then reserved veg. Sweat while you make beans.
- Add beans to the food processor with a little water. Add about 1 teaspoon of ground cumin and juice of 1 lime.Transfer beans to the skillet and heat through.
- Remove bacon, cool to handle then chop. Grate cheese on large holes of box grater.
- Crack eggs into bowl and whisk up with salt, pepper and about 2 teaspoons of chipotle hot sauce.
- Char tortillas over flame on gas burner or in a dry pan over high heat, stainless or cast iron, blistering them about 30 seconds to 1 minute on each side.
- Heat a large nonstick skillet over medium-high heat and add oil, 2 turns of the pan. Scramble the eggs to desired doneness.
- Build burritos: beans, eggs, cheese, chopped bacon, taco tots, pico de gallo. Tuck in sides and wrap and roll the burritos tightly. Cut each in half to serve.
BRUNCH BURRITOS
I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.-Beth Osburn, Levelland, Texas
Provided by Taste of Home
Time 4h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 9 ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers., Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°., Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice.
Nutrition Facts : Calories 683 calories, Fat 38g fat (15g saturated fat), Cholesterol 449mg cholesterol, Sodium 1650mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 35g protein.
TEXAS STYLE BREAKFAST BURRITOS
Make and share this Texas Style Breakfast Burritos recipe from Food.com.
Provided by sctdvdltl
Categories Breakfast
Time 28m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 12
Steps:
- mix eggs salt pepper and milk and beat until foam starts.
- cook and drain breakfast sausage with onion in skillet.
- grill ham.
- grill bacon.
- deep fry crispy crowns or tater tots or favorite potatoes.
- add meat, taters and (sliced fresh jalepenos completely optional) to large skillet.
- set temp to medium low on range.
- add egg mixture.
- let mixture cook slow shaking skillet to allow uncooked eggs to bottom like an omelet.
- in seperate skillet heat tortillas with slice of cheese.
- when eggs have cooked to desired doneness.
- assemble burrito by adding egg meat mixture to cheese.
- add picante, pepper sauce, red chile sauce or fresh salsa as desired.
- serve with cold beer.
Nutrition Facts : Calories 369, Fat 22.8, SaturatedFat 9.8, Cholesterol 228, Sodium 697.5, Carbohydrate 19.6, Fiber 1.4, Sugar 1.9, Protein 20.4
BREAKFAST BURRITOS
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Provided by Yewande Komolafe
Categories breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to high and line two sheet pans with foil.
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
SOUTHWEST BREAKFAST BURRITOS
My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.
Provided by Norm Walker
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
- Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
- Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g
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